Chicken with Tiger Sauce and Snap Peas

ready in 15 minutes

All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
you!

A note about serious food allergies

Chef

David Padilla

Get this chicken with an added amount of RAWR and maybe a bit of paw-licking... but we won't tell on you for that! The sauce is so good, who can blame you?

Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.

Nutrition
(per serving)

Calories

573

Carbohydrates

59g

Fat

16g

Protein

43g

Sodium

1487mg

Recipe Steps

You Will Need

Olive Oil

Salt

Pepper

1
Medium Non-Stick Pan

1
Large Non-Stick Pan

1
Microwave-Safe Bowl

Before You Cook

Thoroughly rinse produce and pat dry

1

Cook the Snap Peas

If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until snap peas are tender, 6-8 minutes.
Remove from burner.
While snap peas cook, cook chicken.